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Pistachio Chocolate & Rose Water Cupcakes

Pistachio Cupcakes with Chocolate Rose Water Buttercream

Makes 10


For the cupcakes:
120 grams unsalted butter, softened
160 grams caster sugar
1 tablespoon rose water
2 large eggs, room temperature
200 grams self-raising flour
1 teaspoon baking powder
2 tablespoon milk 
50 grams chopped pistachios, toasted

For the buttercream:
150 grams unsalted butter, softened
300 grams icing sugar
160 grams bittersweet / plain chocolate, melted
2 tablespoon milk 
1 teaspoon rose water


  1. For the cupcakes: Preheat the oven to
    160 ˚C (fan)/180˚C/350˚F/gas 4. Line a 12-hole muffin tin with only 10
  2. Sift the flour and baking powder together in a large, clean bowl and
    set aside.
  3. In a separate large, clean bowl cream the butter and sugar until light
    and fluffy. Add the eggs one at a time, beating well after each addition.
    Stir in the rosewater.
  4. Fold in half the sifted flour, then the milk/water, then the rest of
    the flour, gently folding well to combine after each addition.
  5. Gently fold in the pistachios.
  6. Spoon the cupcake mixture into the cupcake cases and bake for 18-20
    minutes or until a cocktail stick inserted into the centre comes out
    clean. Remove the cupcakes from the oven and place on wire racks to cool
  1. For the buttercream: Melt the chocolate
    over a bain marie or short bursts in the microwave, leave to cool to room
  2. In a large, clean bowl cream the butter, then
    gradually add and stir in the sugar until smooth and creamy
  3. Add the cooled melted chocolate, rosewater and milk/water.
  4. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with crushed pistachios.

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At 24 June 2012 at 19:16 , Anonymous Sweetheart Diary said...

Wow Asmaa, you are MAshaAllah a Baking Pro. I love the pictures. Amazing. Teach me the butter cream recipe please, I always mess it up.

At 24 June 2012 at 19:54 , Anonymous Asmaa @ Bake It... said...

Allah barak fiki, well to be honest i only recently discovered the perfect buttercream is 1part butter to 2parts icing sugar then i thin it out using milk/water/ chocolate/ fruit puree/ various fruit juices etc but this amount will vary depending on your climate, so add little by little.
Another tip, always beat your butter a few minutes before slowly adding the icing sugar then any flavourings, once you have achieved your desired consistancy STOP don't continue to beat as this incorporates extra air into the buttercream making it more difficult for piping.

At 24 June 2012 at 21:53 , Anonymous Melissa said...

Mashallah, these look delicious. I've never had rose and chocolate together before, but it sounds good!

At 25 June 2012 at 12:01 , Anonymous Noor said...

I LOVE that mug lol. This is why I only bake small batch cupcakes so I do not kill my family with sweets lol. These look really good though mashAllah yummy.

You should add some cream cheese into your buttercream sometime its great.

At 28 June 2012 at 12:29 , Anonymous Sanaa said...

My cake has just finished baking sis. I have come on here to nick your butter cream tip on thinning.
These look amazing delicious mashallah tabrakillah.
You need to remove the word 'Amateur' from your blog description. You are truly a baker.
Professional 100%

At 28 June 2012 at 12:41 , Anonymous Asmaa @ Bake It... said...

Aww your too kind really, i hope you make a blog post featuring a pic of your cake, inshaAllah. Allah barak fiki <3 wa salam alaikum

At 28 June 2012 at 13:04 , Anonymous Sanaa said...

Sorry I forgot to offer my 'salam alaykum' to you! My cakes taste good mashaAllah, they don't last more than a few hours but they are not pretty enough to photo and are not blog post worthy at all. My daughters are licking away though as I type so I'm happy!


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